We’ve got a lot of Wild Onions (Allium canadense) popping up in our pastures right now.
According to one source, there are over 100 Allium species in North America. Allium being the genus of species containing onion and garlic species. These are a number of similar appearing plants, but fortunately, any of these plants that smell like onions or garlic are edible. Some species are more tasty than others. Note that there are many plants that resemble onions or garlic, but if they do not smell like onions or garlic then these may be toxic. Wild Garlic (Allium vineale) and Wild Onion (Allium canadense) are closely related and can be difficult to differentiate. The best way to tell them apart is to examine their leaves. Wild Onion has solid, flat leaves, while Wild Garlic has hollow leaves.
It’s easiest to use just the green tops of Wild Onion or Wild Garlic as scallions/green onions. We can also use the bulbs if we want to dig them up. They are usually pretty small, but they still have a good flavor, somewhere between a mild onion and garlic clove or shallot.
Wild Onion and Wild Garlic will form spherical-shaped flower clusters, and often the flowers are replaced with bulblets (as seen in the photo above).
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